4 pears, peeled and cored, stalks left intact
450 ml sweet white wine
scant 1/2 (us) cup (100 ml) water
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
5 cm fresh ginger, peeled and thickly sliced
142 ml carton double cream (heavy cream)
1 tsp ground ginger
2 tbsp icing sugar (confectioners sugar)
8 stem ginger biscuits
450 ml sweet white wine
scant 1/2 (us) cup (100 ml) water
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
5 cm fresh ginger, peeled and thickly sliced
142 ml carton double cream (heavy cream)
1 tsp ground ginger
2 tbsp icing sugar (confectioners sugar)
8 stem ginger biscuits
method
1. Place the pears in a saucepan so they fit snugly. Pour over the wine, water and sugar. Drop in the ginger slices. Bring to the boil and simmer for 30-35 minutes until the pears are tender.
2. Whip the cream to soft peak stage, then gently whip in the ginger and sugar for a few seconds.
3. Remove the pears from the pan and keep warm, strain the wine liquid and return to the pan discarding the ginger. Reduce the liquid by two thirds, to make a syrup.
4. Serve the pear standing on two ginger biscuits, drizzled with the pear syrup. Spoon the ginger cream on one side.
2. Whip the cream to soft peak stage, then gently whip in the ginger and sugar for a few seconds.
3. Remove the pears from the pan and keep warm, strain the wine liquid and return to the pan discarding the ginger. Reduce the liquid by two thirds, to make a syrup.
4. Serve the pear standing on two ginger biscuits, drizzled with the pear syrup. Spoon the ginger cream on one side.
serving amount
serves: 4
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